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Strawberry Swirl Cream Cheese Cake

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Strawberry Swirl Cream Cheese Cake is a rich and creamy cheesecake featuring a buttery graham cracker crust, velvety cream cheese filling, and beautiful swirls of sweet strawberry preserves. Perfect for holidays, birthdays, dinner parties, or special occasions, this elegant dessert delivers the perfect balance of tangy cheesecake flavor and fruity strawberry sweetness.

Ingredients

For the Crust

  • 1½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling

  • 24 ounces (680 g) cream cheese, softened
  • ¾ cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs

For the Strawberry Swirl

  • ½ cup strawberry preserves or strawberry puree
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • ½ cup fresh strawberries, finely chopped (optional)

For Garnish

  • Fresh strawberries
  • Whipped cream (optional)

Instructions

  • Preheat the oven to 325°F (163°C).
  • Grease a 9-inch springform pan and line the bottom with parchment paper.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
  • Press the mixture firmly into the bottom of the prepared pan.
  • Bake the crust for 8–10 minutes, then set aside to cool completely.
  • In a large mixing bowl, beat the cream cheese until smooth and creamy.
  • Add the sugar and mix until fully incorporated.
  • Blend in the sour cream and vanilla extract.
  • Add the eggs one at a time, mixing on low speed after each addition just until combined.
  • In a separate bowl, stir together the strawberry preserves, lemon juice, cornstarch, and chopped strawberries if using.
  • Pour the cheesecake batter over the cooled crust.
  • Spoon small dollops of the strawberry mixture over the cheesecake batter.
  • Use a knife or skewer to gently swirl the strawberry mixture throughout the batter.
  • Bake for 50–60 minutes, or until the edges are set and the center has a slight jiggle.
  • Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  • Remove from the oven and cool completely at room temperature.
  • Refrigerate for at least 4 hours, preferably overnight.
  • Garnish with fresh strawberries before slicing and serving.

Notes

Use room-temperature cream cheese for the smoothest texture.Avoid overmixing after adding the eggs to help prevent cracks.A water bath can be used for an extra creamy cheesecake and a smoother top.Strawberry jam or preserves both work well for the swirl.Allow the cheesecake to chill overnight for the best flavor and texture.Run a thin knife around the edge before removing the springform ring.Fresh berries and whipped cream make beautiful finishing touches.

Find it online: https://cookibly.com/strawberry-swirl-cream-cheese-cake/